Hi there,


Jonny wrote:

> The proposed menu is a starter of tomato/basil pasta. Meant to be an
> Italian style dish.
> The main is a full bodied curry.
> What I am looking for is suggestions of a style of wine that may suit
> the two very different courses.

I'd go for something light, fruity crisp and dry. I found that no wine
can compete with the flavours of a "full bodied" curry, so I usually
keep things on the cool and refreshing side. Pinot Grigio, or
Chardonnay should be perfect, and they go well with any kind of pasta,
too.

With my curries, I personally prefer cider. Nothing beats a fresh pint
(or two) of Scrumpy Jack.


Have an nice one,
Peter